Best 5 Grilled Shrimp And Chorizo Skewers With Piquillo Gazpacho Recipes

Take your taste buds on a culinary journey with our grilled shrimp and chorizo skewers, a vibrant and flavorful dish that combines the smokiness of grilled shrimp with the spicy kick of chorizo. Served atop a bed of piquillo gazpacho, a chilled soup bursting with sweet roasted red peppers, tomatoes, and cucumber, this dish promises a symphony of flavors.

The piquillo gazpacho is a refreshing and vibrant accompaniment to the skewers, adding a bright and tangy contrast to the richness of the shrimp and chorizo. Made with fresh piquillo peppers, tomatoes, cucumber, red onion, garlic, and sherry vinegar, this soup is a delightful blend of sweet, savory, and tangy flavors.

The recipe also includes a simple yet flavorful marinade for the shrimp, made with olive oil, garlic, paprika, cumin, and lemon zest, which infuses the shrimp with a delectable blend of spices and herbs. The chorizo adds a smoky, slightly spicy element to the skewers, balancing out the sweetness of the shrimp and the brightness of the gazpacho.

This dish is not only a feast for the taste buds but also a visual delight, with the vibrant colors of the shrimp, chorizo, and piquillo peppers creating an eye-catching presentation. Perfect for summer gatherings, barbecues, or as a light and flavorful meal, these grilled shrimp and chorizo skewers with piquillo gazpacho are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP AND CHORIZO SKEWERS

Grilled Shrimp and Chorizo Skewers image

This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off)

Provided by EmilyStrikesAgain

Categories Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 peeled and deveined extra-large shrimp
coarse salt
1/2 lemon, juice of (and use the whole lemon, zested)
olive oil, for liberal drizzling
3/4 lb chorizo sausage, cut into 16 thick slices on an angle
1/2 cup flat leaf parsley
1/2 cup cilantro leaf
2 garlic cloves, cracked from skin
1 cup roasted red pepper, drained (piquillo)
1 (28 ounce) can fire-roasted tomatoes, diced
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, seedless, chopped
2 celery ribs, from heart chopped
2 slices crusty bread, thick slices, chopped
1 tablespoon hot sauce (adjust to taste)

Steps:

Preheat grill or grill pan over medium high heat.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
Garnish with reserved parsley, cilantro and garlic mixture.

Nutrition Facts : Calories 622.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 216.1, Sodium 2729.3, Carbohydrate 35.1, Fiber 4.3, Sugar 7.6, Protein 42.3

GRILLED SHRIMP GAZPACHO

Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

Steps:

Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Grilled Shrimp and Chorizo on Skewers image

Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 45m

Number Of Ingredients 7

Ingredients

24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
Coarse salt and freshly ground pepper
2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges

Steps:

Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.

GRILLED SHRIMP AND CHORIZO WITH PIQUILLO GAZPACHO

GRILLED SHRIMP AND CHORIZO WITH PIQUILLO GAZPACHO image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 16

Ingredients

16 extra large (6 to 8 count), peeled and deveined shrimp
Coarse salt
Zest of 1 lemon and juice of 1/2
extra virgin olive oil
1 package (3/4 pound) chorizo cut into 16 thick slices on an angle
1 genereous handful flat leaf parsley
1 generous handgbul cilantro leaves
2 cloves garlic, cracked from skin.
Gazpacho:
1 jar Piquillo Spanish roasted peppers
1 can (28 ounces) fire-roasted tomatoes, diced or crushed
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled , chopped
2 ribs celery from heart, chopped
2 thick slices crusty bread, chopped
1 tablespoon hot sauce for medium to spicy heat level, adjust to your own taste

Steps:

Preheat gril or grill pan over medium high heat. Zest 1 lemon and reserve on cutting board. Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of EVOO--just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer. Place 2 tablespoons, a palmful, of parsley on the cutting board with the lemon zest. Add 1/2 a palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho. Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth. Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Grilled Shrimp and Chorizo on Skewers image

Make and share this Grilled Shrimp and Chorizo on Skewers recipe from Food.com.

Provided by yogiclarebear

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

24 jumbo shrimp, peeled and deveined, tails intact (about 2 lbs)
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
1 lime, cut into wedges
8 ounces chorizo sausage, links cut on the bias into sixteen 1 inch pieces
2 Hass avocadoes, halved, pitted, peeled, wedged
coarse salt & fresh ground pepper

Steps:

Soak 8 wooden skewers in water to prepare them for the grill.
Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.
Preheat grill to medium-high. Thread 3 shrimp and 2 slices of chorizo onto each skewer, alternating pieces. Season with salt.
Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
Arrange avocados on a platter. Squeeze lime wedges over avocados and season with salt and pepper. Serve with shrimp and chorizo skewers.

Nutrition Facts : Calories 619.7, Fat 47.5, SaturatedFat 11.7, Cholesterol 261.7, Sodium 1658.8, Carbohydrate 11.3, Fiber 5.2, Sugar 0.6, Protein 38.1

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have chorizo, you can substitute another type of spicy sausage, such as kielbasa or andouille.
If you don't have piquillo peppers, you can use roasted red peppers or another type of mild, sweet pepper.
Make sure the shrimp and chorizo are cooked through before serving.
Serve the skewers with your favorite dipping sauce, such as aioli, tzatziki, or romesco sauce.

Conclusion:

Grilled shrimp and chorizo skewers with piquillo gazpacho is a delicious and easy-to-make dish that is perfect for a summer party or barbecue. The skewers are packed with flavor, and the gazpacho is a refreshing and healthy way to cool down on a hot day. This dish is sure to be a hit with your guests!